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29.

FUNDAMENTALS
OF CHEESE SCIENCEby P.F Fox, T.P. Guinee,
T.M. Cogan and P.L.H. McSweeney, 587 pages, 2000This text is divided into 23 chapters that deal with the chemistry
and microbiology of milk for cheesemaking, starter cultures, coagulation
of milk by enzymes or by acidifcation, the microbiology and bio- chemistry
of cheese ripening, the flavor and rheology of cheese, processed cheese,
cheese as a ingredient, public health and nutritional aspects of cheese,
and various methods used for the analysis of cheese.Also listed
in Dairy Chemistry

A complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materails to the packaging of the products, including quality assurance aspects. The book discusses the chemical, composition, physical and functional properties of milk; microbiological considerations related to milk processing; regulatory compliance; transporation to the processing plant; and the ingredients used in processing of dairy products. Fluid milk products, cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts and other products are discussed..

$256.00

$300.00

33.

MILK
QUALITY by F. Harding, 166 pages, 1996This book provides easily understood
background knowledge of milk quality problems.
It identifies the quality parameters of
significance, and explains what they are,
whey they are important and how they are
measured. Practical help is given for the
sampling and testing of milk. Most important
of all, the value of good quality milk
and how it can be produced and maintained
are stressed.

$215.00

$259.00

45.

THE
MICROBIOLOGICAL SAFETY AND QUALITY ASSURANCE OF FOOD,
Vol I & II edited by B.M. Lund, T.C. Baird-Parker, G. Gould, 1,885.00
pages, 2000
This two-volume text serves as an outstanding reference for individuals
responsible for the production, processing, distribution, sale, and
serving of food; for the control of hazards and spoilage of food products;
for teaching or studying the principles of food microbiology; and for
assessing and regulating the safety and quality of foods.

$744.00

$779.00

52.

MODERN FOOD MICROBIOLOGY,
Seventh Editionby
James M. Jay, 790 pages, 2005Modern Food Microbiology is a book
that explores the fundamental elements
affecting the presence, activity, and control
or microorganisms in food. Chapters on
food preservation by modified atmospheres,
high pressure and pulsed electric filed
processing, and an introduction to foodborne
pathogens were added to this highly regarded
reference book.

$91.00

$135.00

53.

LACTIC
ACID BACTERIA, 4th Edition, Revised
& Expandededited by S. Lahtinen, S. Salminen, A. Von Wright and A.Ouwehand, 798 pages, 2011
The latest edition is a comprehensive study of recent research pertaining to lactic acid bacteria and bifiidobacteria. The fourth edition includes revised studies in genetics as well as new findings in metabolizing lactic acid, becoming aware of more probiotic functions within the body, and relevance in food and food preparation. This edition has made advanced strides in providing detailed information
on probiotic research. New data on immunology, animal probiotics , and
the role of propionic acid bacteria have been added. The importance of
bacteriophages, both as a practical problem and as a molecular biological
tool, has merited a special chapter.

$216.00

$260.00

55.

LISTERIA,
LISTERIOSIS & FOOD SAFETY, 3RD EDITION edited by Elliott Ryser, Elmer
This newest edition features revisions of all chapters with many by new authors. Updated, revised and expanded material including new chapters on risk assessment, cost of outbreaks, and regulatory control, and future directions of listeria research. The book also provides extensive literature on the growth and survival of listeria in foods; offers comprehensive information on contamination rates for dairy; allows quick access to all listeria-related recalls to date.new chapters
on pathogenesis; on typing strains of Listeria
monocytogenes and revisions and additions.
Included from the first edition are descriptions
of bacterium in both humans and domesticated
animals; outlining conventional and rapid
methods to isolate, detect, and identify
Listeria monocytogenes and much more.

$237.00

$281.00

59.

APPLIED
DAIRY MICROBIOLOGYedited
by Elmer H. Marth and James L. Steele,
744 pages, 2001This thoroughly revised and updated
text provide comprehensive coverage of
the latest developments and scientific
advances in dairy microbiology - emphasizing
probiotics, fermented dairy products, disease
prevention, and public health and regulatory
control standards for dairy foods. New
chapters on the use, metabolism, and genetics
of starter cultures - including data on
isolation and enumeration of lactic acid
bacteria.

$300.00

$344.00

63.

COMPENDIUM
of METHODS for the MICROBIOLOGICAL EXAMINATION of FOODS, 4th Edition edited
by Frances Pouch Downes, PhD and Keith ItoNow in its 4th edition, this book is the all inclusive reference
for anyone involved in the dynamic fields of processing and testing the
safety and quality of foods. This book presents a comprehensive selection
of proven testing methods with an emphasis on accuracy, relevance and
reliability. More than 200 experts have reviewed and updated the 64 chapters
in this new edition.

MICROBIOLOGY
AND TECHNOLOGY OF FERMENTED FOODS
by Robert W. Hutkins, 473, 2006How microorganisms are used to produce
fermented foods and the development of
a modern starter culture industry are described.
Coverage for manufacture of cultured dairy
products and cheese are included with other
industries. Industrial processes, key historical
events, new discoveries, case studies and
other information are highlighted.

GUIDE
TO FOODBORNE PATHOGENS edited
by Ronald G. labbe and Santos Garcia, 373 pages, 2001This volume offers broad and accesible
coverage of the pathogens — bacteria,
viruses, and parasites — most commonly
responsible for foodborne illnesses; the
epidemiology of pathogens; and current
detection, prevention, and control methods. It
also include coverage of prions and BSE.

DAIRY
MICROBIOLOGY HANDBOOK, The Microbiology of Milk and Milk Productsedited R.K. Robinson, 765 pages,
2002This edition discusses new diagnostics techniques that allow a pathogen
to be detected in a retail sample in a matter of hours rather than days;
provides thorough coverage of dairy microbiology principles as well as
practical applications; includes the latest developments in dairy starter
cultures and genetic engineering techniques; and offer completely updated
standards of GMPs.

PRACTICAL
PHAGE CONTROL by the International Dairy Federation,
43 page Bulletin, 1991An older book about the theoretical
findings, coupled with hands-on practical
information about the proliferation of
bacteriophage in the dairy plant.